Quaglia M G, Bossù E, Melchiorre P, Maggio A, Milana M R, Lopez A
Dipartimento di Studi Farmaceutici, Università La Sapienza, Roma.
Farmaco. 1990 Jun;45(6 Suppl):783-90.
A simple and rapid method has been developed for fast selective determination of residues of methyl bromide in food products. The method is based on the use of a GC/MS computer-aided system equipped with a headspace. Analysis of methyl bromide was carried out directly on the food products without preliminary extraction of fumigant. An MSD quadrupole mass spectrometer with data processing allowed rapid identification of the separated volatile compound in the samples. The technique of focusing on characteristic single ion monitoring for quantification of methyl bromide, compared with chromatographic peak area measurement, turned out to have a good degree of accuracy and sensitivity. The use of known amount of added methyl bromide allowed better evaluation of traces of this compound. The proposed method was applied to the analysis of methyl bromide residues in alimentary pastes, white flour, rice, hazelnuts, peanuts and dried mushrooms (boletus).
已开发出一种简单快速的方法，用于快速选择性测定食品中溴甲烷的残留量。该方法基于使用配备顶空装置的气相色谱/质谱计算机辅助系统。直接对食品进行溴甲烷分析，无需预先提取熏蒸剂。配备数据处理功能的质谱检测器四极杆质谱仪可快速鉴定样品中分离出的挥发性化合物。与色谱峰面积测量相比，采用聚焦于特征单离子监测技术对溴甲烷进行定量分析，具有较高的准确度和灵敏度。使用已知添加量的溴甲烷能够更好地评估该化合物的痕量。所提出的方法应用于分析食用面糊、白面粉、大米、榛子、花生和干蘑菇（牛肝菌）中的溴甲烷残留量。
